Ingredients
4
4 servings
- •2 cups vegetable broth
- •1 cup quinoa
- •1 ½ cups thinly sliced purple cabbage
- •1 cup chopped carrots
- •1 cup frozen shelled edamame (green soybeans)
- •4 green onions, thinly sliced
- •1 ½ tablespoons rice wine vinegar
- •1 tablespoon vegetable oil
- •2 teaspoons sriracha sauce
- •2 teaspoons soy sauce
- •1 teaspoon minced fresh ginger
- •1 ½ teaspoons white sugar
- •½ teaspoon Asian-style mustard
Instructions
- Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
- Mix cabbage, carrots, edamame, and green onions together in a large bowl.
- Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 241
- Carbohydrate: 39g
- Fat: 6g
- Fiber: 6g
- Protein: 8g
- Sugar: 7g
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